FLEMISH FRITES - BELGIAN FRIES WITH ANDALOUSE SAUCE
Belgian fries are cooked twice for a soft middle and crisp outside and served with a mayo sauce called 'Andalouse' that can be best described as vaguely similar to Thousand Island dressing. The sauce makes a great chip dip or vegetable dip as well. We go through so much of it, I double it! My husband's family is Belgian, Flemish to be exact. I am told Flemish is equated with quality. This is a snack that is worth the time and effort! Since this is all about quality, be sure to use firm, fresh potatoes. Bring the sauce to room temperature before serving.
Provided by 6kids3cats
Categories Side Dish Potato Side Dish Recipes
Time 9h10m
Yield 6
Number Of Ingredients 10
Steps:
- Stir mayonnaise, tomato paste, red onion, green bell pepper, red bell pepper, lemon juice, and salt together in a bowl. Cover the Andalouse sauce with plastic wrap and refrigerate 8 hours to overnight.
- Heat oil in a deep-fryer or large saucepan to 300 degrees F (150 degrees C).
- Submerge potato strips in a bowl of ice water; rinse potatoes in several changes of cold water until water in the bowl is clear. Drain potatoes and pat dry.
- Working in batches, fry potatoes in the hot oil until just cooked through but still white, about 5 minutes. Transfer fries to a paper-towel lined plate to drain. Bring oil back to temperature between batches. Cool potatoes to room temperature, about 30 minutes.
- Increase oil temperature to 375 degrees F (190 degrees C). Working in batches, fry the potatoes again until deep golden, 5 to 10 minutes more. Transfer fries to a paper-towel lined plate to drain. Season fries with salt and serve with Andalouse sauce.
Nutrition Facts : Calories 579.3 calories, Carbohydrate 43.9 g, Cholesterol 13.9 mg, Fat 44 g, Fiber 3.3 g, Protein 5.5 g, SaturatedFat 6.3 g, Sodium 322.1 mg, Sugar 2.8 g
THE ONE AND ONLY TRULY BELGIAN FRIES
There is no fancy skill involved in making these crispy fries, but there is a trick. The potatoes are fried twice. The first time cooks them through and makes them tender. The second time, which can be done hours later just before serving, turns them golden brown and deliciously crisp.
Provided by Ruth Van Waerebeek
Categories Potato Side Fry Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4 to 6
Number Of Ingredients 3
Steps:
- Pour enough oil into a deep fryer to reach at least halfway up the sides of the pan but not more than three-quarters of the way up. Heat the oil to 325°F.
- Cut the potatoes into sticks 1/2 inch wide and 2 1/2 to 3 inches long. Dry all the pieces thoroughly in a clean dish towel. This will keep th oil from splattering. Divide the potato sticks into batches of no more than 1 cup each. Do not fry more than one batch at a time.
- When the oil has reached the desired temperature, fry the potatoes for 4 to 5 minutes per batch. They should be lightly colored but not browned. If your fryer has a basket, simply lift it out the remove the fried potatoes. Otherwise, use a long-handled skimmer to lift out the potatoes. Be sure to bring the temperature of the oil back to 325°F in between batches. At this point the fries can rest for several hours at room temperature until you are almost ready to serve them.
- Heat the oil to 325°F. Fry the potatoes in 1-cup batches until they are nicely browned and crisp, 1 to 2 minutes. Drain on fresh paper towels or brown paper bags and place in a warmed serving bowl lined with more paper towels. Sprinkle with salt and serve. Never cover the potatoes to keep them hot as they will immediately turn soft and limp. If you are inclined to perfectionism, leave some potatoes to fry halfway through the meal so you can serve them crisp and piping hot.
FLEMISH FRITES - BELGIAN FRIES WITH ANDALOUSE SAUCE
Belgian fries are cooked twice for a soft middle and crisp outside and served with a mayo sauce called 'Andalouse' that can be best described as vaguely similar to Thousand Island dressing. The sauce makes a great chip dip or vegetable dip as well. We go through so much of it, I double it! My husband's family is Belgian, Flemish to be exact. I am told Flemish is equated with quality. This is a snack that is worth the time and effort! Since this is all about quality, be sure to use firm, fresh potatoes. Bring the sauce to room temperature before serving.
Provided by 6kids3cats
Categories French Fries
Time 9h10m
Yield 6
Number Of Ingredients 10
Steps:
- Stir mayonnaise, tomato paste, red onion, green bell pepper, red bell pepper, lemon juice, and salt together in a bowl. Cover the Andalouse sauce with plastic wrap and refrigerate 8 hours to overnight.
- Heat oil in a deep-fryer or large saucepan to 300 degrees F (150 degrees C).
- Submerge potato strips in a bowl of ice water; rinse potatoes in several changes of cold water until water in the bowl is clear. Drain potatoes and pat dry.
- Working in batches, fry potatoes in the hot oil until just cooked through but still white, about 5 minutes. Transfer fries to a paper-towel lined plate to drain. Bring oil back to temperature between batches. Cool potatoes to room temperature, about 30 minutes.
- Increase oil temperature to 375 degrees F (190 degrees C). Working in batches, fry the potatoes again until deep golden, 5 to 10 minutes more. Transfer fries to a paper-towel lined plate to drain. Season fries with salt and serve with Andalouse sauce.
Nutrition Facts : Calories 579.3 calories, Carbohydrate 43.9 g, Cholesterol 13.9 mg, Fat 44 g, Fiber 3.3 g, Protein 5.5 g, SaturatedFat 6.3 g, Sodium 322.1 mg, Sugar 2.8 g
BELGIAN FRIES WITH ANDALOUSE SAUCE
Belgian fries are cooked twice for a soft middle and crisp outside and served with a mayo sauce called Andalouse, found online at allrecipes and the best fries I've ever made
Provided by Bonnie G 2
Categories Potato
Time 40m
Yield 3 Pounds, 10 serving(s)
Number Of Ingredients 9
Steps:
- SAUCE:.
- Stir mayonnaise, tomato paste, red onion, green bell pepper, red bell pepper, lemon juice, and salt together in a bowl. Cover the Andalouse sauce with plastic wrap and refrigerate 8 hours to overnight.
- POTATOES:.
- eat oil in a deep-fryer or large saucepan to 300 degrees F (150 degrees C).
- Submerge potato strips in a bowl of ice water; rinse potatoes in several changes of cold water until water in the bowl is clear. Drain potatoes and pat dry.
- Working in batches, fry potatoes in the hot oil until just cooked through but still white, about 5 minutes. Transfer fries to a paper-towel lined plate to drain. Bring oil back to temperature between batches. Cool potatoes to room temperature, about 30 minutes.
- Increase oil temperature to 375 degrees F (190 degrees C). Working in batches, fry the potatoes again until deep golden, 5 to 10 minutes more. Transfer fries to a paper-towel lined plate to drain. Season fries with salt and serve with Andalouse sauce.
- NOTE:.
- Prepare the sauce the night before. It takes time for the flavors to meld. Allow the sauce to come to room temperature for serving.
- Fries can be cut and rinsed hours ahead of time and left in a bowl of cold water for use later in the day. Once fries have received their first fry they can sit for an hour at room temperature. This works well when trying to time dinner preparations!
Nutrition Facts : Calories 872.9, Fat 86.5, SaturatedFat 12, Sodium 93.6, Carbohydrate 24.8, Fiber 3.2, Sugar 1.6, Protein 2.9
BELGIAN FRIES (POMMES FRITES)
From Ruth Van Waerebeek's "Everybody Eats Well in Belgium Cookbook." There are other good frites recipes on Recipezaar; I'm including Ruth's for the sake of personal closure -- I can't NOT include her frites in my collection of her traditional Belgian recipes. What makes Ruth's unique is her call for older, starchy potatoes. As she says: "Never make fries with new potatoes.... It is imperative to use a starchy older potato for making real Belgian fries.... All your efforts will be in vain as the young potatoes have not had time to develop sufficient starch." She adds: "The size of the fries is a very personal matter. Experiment to find the size you like best." Adjust the frying time according to the thickness you prefer.
Provided by Belgophile
Categories Potato
Time 54m
Yield 4-6 serving(s)
Number Of Ingredients 3
Steps:
- Pour enough oil into a deep fryer to reach at least halfway up the sides of the pan but not more than three-quarters of the way up. Heat oil to 325°F.
- Cut the potatoes into sticks 1/2 inch wide and 2-1/2 to 3 inches long. Dry all the the pieces thoroughly in a clean dish towel. This will keep the oil from splattering. Divide the potato sticks into batches of no more than 1 cup each. Do not fry more than one batch at a time.
- When the oil has reached the desired temperature, fry the potatoes for 4 or 5 minutes per batch. They should be lightly colored but not browned. If fryer has a basket, simply lift it out to remove the fried potatoes. Otherwise, use a long-handled skimmer to lift out the potatoes. Be sure to bring the temperature of the oil back to 325°F in between the batches. At this point the frites can rest for several hours at room temperature until you are almost ready to serve them.
- Just prior to eating, heat the oil to 375°F Fry the potatoes in 1-cup batches until they are nicely browned and crisp, 1 to 2 minutes per batch. Drain on fresh paper towels or brown paper bags and place in a warmed serving bowl lined with more paper towels. Sprinkle with salt and serve. Never cover the potatoes to keep them hot as they will immediately turn soft and limp. If you are inclined to perfectionism, leave some potatoes to fry halfway through the meal so you can serve them crisp and hot.
Nutrition Facts : Calories 1620.1, Fat 163.7, SaturatedFat 21.2, Sodium 13.6, Carbohydrate 39.7, Fiber 5, Sugar 1.8, Protein 4.6
More about "flemish frites belgian fries with andalouse sauce food"
FRIES (FRITES) AND ANDALOUSE SAUCE FROM BELGIUM - THE ...
From foreignfork.com
5/5 (1)Total Time 50 minsCategory Side DishCalories 608 per serving
BELGIAN FRIES WITH SAUCE ANDALOUSE RECIPE | EPICURIOUS
From epicurious.com
4/5 (16)Total Time 1 hr 30 minsServings 4-6
FLEMISH FRITES - BELGIAN FRIES WITH ANDALOUSE SAUCE ...
From pinterest.com
5/5 (8)Total Time 9 hrs 10 minsServings 6
IN BELGIUM, THE FRIES ARE NEVER WIMPY (SORRY, AMERICA ...
From tastecooking.com
Estimated Reading Time 6 mins
ANDALOUSE SAUCE - THE FARE LADY
From thefarelady.com
Estimated Reading Time 1 min
10 THINGS YOU DIDN'T KNOW ABOUT BELGIAN FRIES
From theculturetrip.com
Author Johanna StapelbergEstimated Reading Time 4 mins
WHICH SAUCE TO CHOOSE WITH YOUR FRIES? - BRUSSELSLIFE.BE
From brusselslife.be
Estimated Reading Time 4 mins
BELGIAN FRIES: THEY’RE NOT FRENCH, YOU KNOW | EXPATICA
From expatica.com
Estimated Reading Time 7 mins
BELGIAN MAYONNAISE FOR FRIES - RITUALESDEAMOR.INFO
From ritualesdeamor.info
BELGIAN MAYONNAISE FOR FRIES - REPSENTRY.COM
From repsentry.com
7 BELGIAN RECIPES IDEAS | RECIPES, BELGIAN FOOD, BELGIUM FOOD
From pinterest.ca
FLEMISH FRITES BELGIAN FRIES WITH ANDALOUSE SAUCE ... RECIPE
From crecipe.com
BELGIAN FRIES WITH ANDALOUSE SAUCE RECIPES
From tfrecipes.com
BELGIAN MAYONNAISE FOR FRIES - MYJOURNEYINTOIRELAND.COM
From myjourneyintoireland.com
BELGIAN MAYONNAISE FOR FRIES - JOEPROFITSPEAKS.COM
From joeprofitspeaks.com
BELGIAN FRIES WITH ANDALOUSE SAUCE - ALL INFORMATION ABOUT ...
From therecipes.info
FLEMISH STEW WITH FRITES - MENU - BRUGES BELGIAN BISTRO ...
From yelp.com
FLEMISH FRITES - BELGIAN FRIES WITH ANDALOUSE SAUCE - OMG ...
From pinterest.de
FLEMISH FRITES - BELGIAN FRIES WITH ANDALOUSE SAUCE
From chapspastimes.com
BELGIAN FRIES SAUCE - GENUINEXRAY.COM
BELGIAN FRIES WITH SAUCE ANDALOUSE RECIPE - FOOD NEWS
From foodnewsnews.com
RECIPES1 - CHAPS PASTIMES
From chapspastimes.com
FLEMISH FRITES BELGIAN FRIES WITH ANDALOUSE SAUCE ... RECIPE
From crecipe.com
7 BELGIAN FINGER FOODS IDEAS | FOOD, FINGER FOODS, STUFFED ...
From pinterest.com.au
BELGIAN ANDALOUSE SAUCE RECIPES
From tfrecipes.com
THE BEST RECIPES FLEMISH FRITES - BELGIAN FRIES WITH ...
From recipes4allfood.blogspot.com
BELGIAN FRY SAUCE - ALL INFORMATION ABOUT HEALTHY RECIPES ...
From therecipes.info
BELGIAN MAYONNAISE FOR FRIES - NEWHOPEBC-SAC.ORG
From newhopebc-sac.org
10 DIPPING SAUCES FOR FRITES - SAVEUR
From saveur.com
ANDALOUSE FRENCH FRY / BURGER SAUCE RECIPE - FOOD NEWS
From foodnewsnews.com
BELGIAN MAYONNAISE FOR FRIES - ANGELARCANA.COM
From angelarcana.com
FLEMISH FRITES - BELGIAN FRIES WITH ANDALOUSE SAUCE ...
From punchfork.com
BURGER RECIPE WITH WORCESTERSHIRE SAUCE - SAUCEPROCLUB.COM
From sauceproclub.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love